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cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.
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Get Lemon Broiled Chicken with Bulgur Salad Recipe from Food Network
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Get Bison Stew Recipe from Food Network
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Give Thanksgiving stuffing a down-home flavor twist by using rye and pumpernickel bread cubes and season them with bacon, onions, celery, rosemary, thyme and sage, and a splash of good bourbon whisky.
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Get Braised Short Ribs Recipe from Food Network
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Thin strips of beef are cooked in a creamy sauce and served over noodles.
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Get Striped Bass and Preserved Lemon Dressing with Grilled Carrots Recipe from Food Network
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Recipe for Classic Caesar Dressing, as seen in the April 2007 issue of 'O, The Oprah Magazine.'
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This delicious chili mac and cheese with ground beef, diced tomatoes, rich tomato sauce, chili beans and spices is cooked all in one pot--including the macaroni!
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Tangy marinated beef is wrapped in refreshing lettuce leaves in this quick and easy Asian lettuce wrap recipe.